Mexican Chopped Salad with Garlic Ranch Dressing
This salad lays it on thick: fresh vegetables, an herby yogurt dressing, and a riot of black beans. For more heft, top with grilled shrimp or shredded rotisserie chicken. When making a salad, season with salt and pepper before you dress it, sprinkling every layer for maximum flavor.
Plain fat free Greek yogurt
2 Tbsp, warm
1½ Tbsp, finely chopped
1 Tbsp, fresh, finely chopped
Chopped romaine lettuce
5 oz, (about 6 cups)
Canned black beans
2 cup(s), rinsed and drained
Canned white corn
2 cup(s), or yellow corn
2 cup(s), halved
4 medium, halved, thinly sliced
2 medium, thinly sliced
- In a medium bowl, whisk the yogurt, water, parsley, oil, dill, salt, garlic, and black pepper.
- Scatter the lettuce on the bottom of a deep platter; top with the beans, corn, tomatoes, carrots, and radishes. Drizzle with the dressing; garnish with the scallions.
- Serving size: 2 cups salad with 2 tbsp dressing